Combine the powdered sugar, mint oil, vegetable oil and water in a bowl and mix until thoroughly combine. You may have to use your hands to mix evenly.

Using a tablespoon, separate sugar mixture into 2-3 inch flat discs. Lay on parchment paper and refrigerate for 1 hour.

When the sugar is ready, place the chocolate chips in a microwave safe bowl and microwave for 30 seconds, then stir. Keep microwaving in 30-second increments until the chocolate is melted. 

Line a baking sheet with parchment paper. Dip each sugared ball into the melted chocolate (I used a spoon to make sure it stayed together). Then place the pattie on parchment paper. Repeat with each sugar ball.

Refrigerate the finished peppermint patties for at least 30 minutes. The chocolate should be solid when they are ready to eat!